Description
A hearty baguette stuffed with creamy spinach, artichoke hearts, and sautéed mushrooms, loaded with melted cheese. Perfect for a satisfying meal or appetizer.
Ingredients
- 1 large baguette
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Cut the baguette in half lengthwise and scoop out some of the soft interior to create a hollow, leaving a sturdy shell.
- In a skillet over medium heat, add olive oil. Sauté mushrooms until golden brown, about 5 minutes. Add garlic and cook for 1 minute more.
- In a large bowl, combine cooked mushrooms, spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, salt, pepper, and red pepper flakes. Mix until well combined.
- Stuff the mixture evenly into the hollowed baguette halves. Press down gently to pack it in. Place the stuffed baguette on a baking sheet.
- Bake for 20-25 minutes until the filling is hot and bubbly. For extra browning, broil for 1-2 minutes at the end. Let cool for 5 minutes, then slice and serve.
Notes
You can customize the seasonings to taste. Add cooked bacon or chicken for extra protein. For a lighter version, use low-fat cream cheese and sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: American